Recipes to tickle your taste buds

This one was a special request made with lots of love, and appreciation 💖 A simple vegetarian gluten free pasta dish which really turned out to be quite delish. I do hope you enjoy it too! Paneer Chutney Ingredients 4-5 medium sized jam tomatoes - skinned and grated/ blended 1 onion chopped into thin strips 1 packet (250g) paneer, cut into 1.5cm cubes 4 sprigs fresh coriander chopped and for garnish 2 green chilies 20 ml olive oil or butter ghee 5 curry leaves 1 tsp chili powder ½ tsp masala powder ½ tsp cumin powder ½ tsp coriander powder (optional) ½ tsp garlic powder (optional) 1 ½ tsp salt ½ white pepper ½ tsp sugar ½ dried mixed herbs Method 1. Add oil to a medium sized pot, on medium heat. Add the curry leaves, and the green chili and allow to cook for about 2 mins. 2. Add the onions, stir and coat them with the oil/ butter and allow to cook until the onions turn translucent.  3. Add the spices, cumin, coriander, masala and chilli powder and garlic powder, stir and allow to cook

Creamy Spinach Ingredients Sauce 50 g   Butter ¼         Onion chopped fine ½ tsp  Garlic chopped/crushed 1 cup  Milk 60 ml Full Cream (optionally use extra milk for healthier option 😉) 40 ml Flour ½ tsp Pepper ½ tsp Salt ½ tsp Cayenne Pepper Spinach 200gr Baby Spinach ¼         Onion chopped fine 1 tsp Cumin Powder ½ tsp Pepper ¼  tsp Salt ½ tsp Cayenne Pepper 1 tblsp Parmasen cheese 4 sprigs chopped chives Method Sauce 1. Melt butter in a medium sauce pan on medium heat. 2. Add onions and garlic and allow to cook until translucent. 3. Add flour and mix to form a roux. 4. Add milk and cream and whisk until the sauce is smooth and allow to thicken 5. Add pepper, salt and cayenne pepper. Spinach 1. In a pan, add oil on a medium heat 2. Add onions and allow to cook until translucent. 3. Add cumin powder and stir. 4. Add spinach in small bunches and allow to wilt while adding more as it starts to wilt. 5. Add salt, pepper and cayenne pepper 6. Add cooked spinach to the sauce and fold in.

 This is one of my all time favorites, and is a great accompaniment to roasts and grills. 💛💛💛 Ingredients 2 gem squash (cut in half and cleaned) 100 ml sweetcorn (can use cream style or normal corn) 100 ml grated cheddar cheese 20 ml butter/margarine (optional) 2 tsp salt 1 tsp pepper ½ tsp cayenne pepper ½ tsp mixed herbs Method 1. Add the cut gems to a pot of boiling water and add a teaspoon of salt while it boils for about 10-15 mins. 2. Once the gems are soft inside, remove and put into a oven proof dish. 3. Sprinkle some salt and pepper inside each and add a small ½ tsp of butter in each (butter is optional). 4. Add some sweetcorn into each gem squash, sprinkle little salt and pepper on top. 5. Add cheese on top, sprinkle with cayenne pepper and mixed herbs. 6. Bake at 200 degrees celsius until cheese melts, and then about 2 mins on grill to brown the cheese slightly. Serve alone or with roasted chicken, lamb or grills, either way I am sure you will enjoy this one 😃😋  

I'm all about getting in those greens and making it tasty 😉 This recipe goes well as a side to fish, chicken, lamb, pasta or you just have it on its own, its that yummy. Saucy Mushroom, Spinach & Baby Marrow Ingredients 10 ml   olive oil ¼         onion finely chopped ½         punnet mushrooms 5          baby marrow cut up 100 gr   baby spinach 2 tblsp flour 75 ml   fresh cream or  full cream milk (healthier option = fat free milk) 1 tsp    cumin powder 1 tsp    curry powder 1 tsp    salt 1 tsp    ground black pepper 2 tblsp grated parmesan cheese Method 1. Add olive oil to a medium size pan on medium heat, and add the onions, cook until translucent. 2. Add the cumin and curry powder, the mixed herbs and the salt. 3. Add the mushrooms and baby marrow and stir, add the ground back pepper, you can add about a table spoon of water to help coat the veggies with the spices.  4. Add the spinach a little at a time and stir until the spinach wilts. 5. Add the flour and mix. 6. Add th

This recipe is a reminder of my ma, she loves to make savoury rice with soya and usually accompanies it this dhal, or another curry. 😊 Enjoy!! Ingredients ½    packet soya cashew nut balls 250 gr mixed veg 500 gr cooked rice ½    onion finely chopped 4     curry leaves 1     green chili 2     cinnamon sticks 2     cardamon pods ½     tsp turmeric powder 1     tsp cumin powder 1     tsp curry powder 1     tsp chili powder 1     bay leaf 8     sprigs fresh coriander (chopped but leave some for garnish) 30   ml olive oil  Method (soya cashew nut balls) 1. Drizzle some olive oil to a pan on medium heat, I use about 10 ml. 2. Sprinkle about ½ tsp chili powder on the cashew nut balls 3. Add to pan and fry until it starts to turn brown. 4. Take out of pan and allow to drain on a paper towel. Method (vegetables) 1. Add the rest of the oil to a pan on medium heat. 2. Add the cinnamon sticks, cardamon, bay leaf, curry leaves and allow to cook in the oil 3. Add the green chili and onions and le

This is one of my absolute favourites which I can have for breakfast, and basically anytime to be honest. Here I made the spicy baked beans for my mash and lamb sausage, but its so versatile and so easy to make. Spicy Baked Beans Ingredients 1         Canned baked beans ½        Onion chopped finely 1         Tomato chopped finely or grated 5         Stems fresh coriander (optional) finely chopped 10 ml  Olive oil or normal cooking oil 4         Curry leaves 1         Green chili slit down the middle 1 tsp   Cumin powder 1 tsp   Curry powder ½ tsp  Mixed herbs ½ tsp  Salt (you can add to taste) Method 1. Heat oil in a medium sized pan, adding curry leaves. 2. Add onions and green chili and allow to cook until onions are translucent 3. Add the cumin powder, curry powder and stir 4. Add the tomato and stir, you can add a little water if it sticks 5. Add the mixed herbs and salt, then add the canned baked beans and stir. 6. Add the coriander and stir and its done 😉

Vegetables are so full of nutrients that we need, and so I always look at ways in which I can spice them up and add a wave of flavor to enhance them. This recipe I put together by combining some of the veggies I enjoy the most into a curry that can be eaten as a main dish or as a side dish, either way its delish........ Vegetable Curry Ingredients 2 medium sized potatoes peeled and cut into cubes (4  cm 3 as a guide) 1 gem squash cleaned and cut into 8 pieces 1 big carrot cleaned and julienne'd 4 baby marrow cut into 3 cm pieces 1 can butter beans ½ onion finely chopped 1 tomato finely chopped or grated 1 green chili 1 tsp crushed ginger 1-2 dry bay leaves 2 cinnamon sticks 2 cardamom pods 4 curry leaves 1 ½ tsp curry powder 2 ½ tsp chili powder ½ tsp turmeric powder 1 tsp coriander powder 1 ½ tsp cumin powder 20 ml oil (approx) 2 tsp leveled Salt ( can add to taste) 6 stems fresh coriander chopped and some for garnish Method 1. Add oil to a medium pot on medium heat setting 2

These Cheese biscuits are really easy and quick to make and are delightful for tea time and when guests are coming over. They can be pretty addictive especially when you love cheese 😉   Cheese “Simba” Chip Biscuits Ingredients 100 grams very soft butter 250 ml Flour 1 Big packet (150 grams) of Simba cheese and onion chips crushed (Simba chips is best but you can use other brands 😊) 200 grams Cheddar Cheese, grated ½   tsp Cayenne pepper (optional) Method 1. Sift the flour into deep bowl 2. Add butter to the flour 3. Add the chips  4. Add the cheese then and combine to form a dough.  5. Use your hands to combine all ingredients and form the dough.Shape the dough into little round balls and place on a greased baking tray. Flatten them slightly with a fork or the palm of your hand. Optional – Can use rosemary leaves on top for added flavour and garnish Optional use rosemary leaves 6. Bake at 200 Degrees Celsius for 10-15 minutes 7. Take out and let them cool on a bakin